Evolution of antioxidants in dietary fiber powder produced from white cabbage outer leaves: effects of blanching and drying methods

บทความในวารสาร

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Tanongkankit Y., Chiewchan N., Devahastin S.

ผู้เผยแพร่: Springer

ปีที่เผยแพร่ (ค.ศ.): 2015

วารสาร: Journal of Food Science and Technology (0022-1155)

Volume number: 52

Issue number: 4

หน้าแรก: 2280

หน้าสุดท้าย: 2287

จำนวนหน้า: 8

นอก: 0022-1155

eISSN: 0975-8402

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84925839736&doi=10.1007%2fs13197-013-1203-8&partnerID=40&md5=da5edc4241871f0710b9b5e531292a98

ภาษา: English-Great Britain (EN-GB)

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บทคัดย่อ

White cabbage outer leaves, which are usually discarded both during industrial processing and selling in a consumer market, have proven to be a good source of dietary fiber (DF) as well as antioxidants and can be effectively transformed into functional DF powder. In the past, however, only hot air drying was used to prepare DF powder from cabbage outer leaves although it is well recognized that this drying technique could lead to much quality degradation of a dried product. This work was therefore aimed at studying the evolution of selected important antioxidants, e.g., phenolic compounds and vitamin C, in white cabbage outer leaves during vacuum drying at 60, 70 and 80 ฐC. The effect of pretreatment viz. steam blanching was also evaluated. The results showed that there were losses of antioxidants during steam blanching; vacuum dried blanched leaves nevertheless contained higher antioxidant contents and activity than dried unblanched leaves. Losses of antioxidants during vacuum drying were also noted to be less than those during hot air drying. Overall, the results showed that there were no differences in the antioxidants retention among all the tested conditions performed in this study. Therefore, the most suitable condition for the production of antioxidant DF powder from cabbage outer leaves is vacuum drying at 80 ฐC as this condition requires the minimum specific energy consumption. ฉ 2013, Association of Food Scientists & Technologists (India).

คำสำคัญ

Brassica vegetables, Steaming